Peanut Butter

[Harrington]

Anyone ever screwed around with peanut butter for a recipe? Or will the fats and oils totally screw things up?

[P-Train]

No experience with it here.

Peanut butter stout or porter sounds interesting I'd have to say.

[zoom6zoom]

Can't say I've ever heard of it. I guess I'd just serve a PB&J on the side.

[barleyburps]

never heard of anybody using peanuts or peanut butter, but my guess would be that the oils would most likely decrease head foam. . . . probably make it non existent. since it is the oils that you'd want to capture for flavor, I'd make the addition during the boil.

since peanut butter and chocolate go well together, I could see a decent peanut butter stout in the making. . . .

If you decide to go ahead with it, let us know how it turns out.

[Otis_The_Drunk]

Maybe you could use peanut extract, I think I saw it at Bed Bath and Beyond.

[hooky]

From the March-April '07 BYO:

Peanut Butter and Choc Sweet Stout
1lb pilsner
1lb wheat malt
1lb Crystal 60L
8oz carapils
1lb Special B
1lb British Choc Malt
4oz roasted barley
9oz flaked oats (toasted 30 min at 325F)
9oz flaked oats
8oz flaked wheat
3.3lbs light LME
3lbs wheat DME
1 stick licorice
6tbsp hershey dark cocoa pwdr
6tbsp hershey cocoa pwdr
2 vanilla beans

1.5 oz fuggles (4.75) 60
1.5 oz EKG (5%) 60
.5 oz fuggles 15
.5 oz EKG 15
1084 Irish Ale
2oz Watkins peanutbutter extract
.5 oz CK Products peanut butter cordial oil
6 oz med toasted oak cubes
1 lb lactose
8 oz maltodextrin

Step mash
95 for 25
122 for 25
149 for 90
Remash in another pot at 149 for 30
mash out 168
sparge at 168

60 min boil
60 add licorice, 2 tbsp each of the cocoas, 1/2 van bean
15 add irish moss, 2 tbsp each of the cocoas, 1/2 van bean
5 add 2 tbsp each of the cocoas, 1/2 van bean

cool and siphon out 1 gallon of wort and put in fridge
replace that gallon of wort with water to top it off and pitch
When krausen settles add the gallon of stored wort back into fermenter and add the peanut extract, cordial oil, 1/2 van bean and oak.

add lactose and maltodextrin at bottling.

He says you could use 6oz of lowfat peanutbutter instead of the cordial oil and peanut extract. Just add it at same intervals and ratio as the cocoa during the boil.


I've never tried this (and I think it's a safe bet that I never will), but it gives you an idea of how one person got peanut butter flavor in a beer.

[hooky]

Here's a thread with the guy that made up the recipe. Wish I would have saw it sooner. I'd have saved some typing and digging out the BYO issue.

http://www.realbeer.com/discussions/showthread.php?threadid=13750

[wortchillergoal]

never heard of anybody using peanuts or peanut butter, but my guess would be that the oils would most likely decrease head foam. . . . probably make it non existent.

The oils in peanut butter could kill head retention faster than the line,"I think my husband just came home!"

[DecoJuicer]

Wort, do you have a 6th sense about when somebody discusses head retention? It is amazing!

[DubbelDach]

The oils in peanut butter could kill head retention faster than the line,"I think my husband just came home!"

In theory, yes... But I think the answer to this is surprising. I spoke with a guy who made a chocolate PB stout with real PB. Head retention/oils was the first thing I asked him about and he said that it had no ill effects... I'm semi-nervous to try, but I do believe him. He also made a pretzel beer by adding pretzels and mustard seed to the boil. Swore it was good!

[rhino777]

Yeah I made one and just used low-fat peanut butter and it came out fine.

[roadhouse]

He also made a pretzel beer by adding pretzels and mustard seed to the boil. Swore it was good!

That just sounds...wrong.

[DubbelDach]

That just sounds...wrong.
I asked him to repeat that a few times... Those two recipes were the extremes, but he's made a few other weird ones too.

[wortchillergoal]

He also made a pretzel beer by adding pretzels and mustard seed to the boil. Swore it was good!

I know that bagel beer has been made using the malt water used to boil the bagels before they are baked. I also know of a guy who made a beer flavored with A-1 Steak Sauce.

Yes, Deco I do.

DubbelDach, I did use the word could and not would. Now that I see these beers and your report I think K may have to try one.

[zoom6zoom]

Natural peanut butters tend to have more oils (and more flavor). Some of the brands out there have all kinds of modifiers and crap in them.

[Mad Scientist]

I was looking for something else...normally I do not resurrect old threads...sorry...

Something occurred to me: natural peanut butter seperates if you let it sit. So why not let it seperate, and use the de-oiled butter?

BTW, m local store sells a honey roasted type that just cannot be beat...

[kilted brewer]

Natural PB is the only way to go. You have to let it the oils separate for a few weeks, and you won't get it all out, but a good amount. There is also some powdered PB or the like out there that others have used with good results. It takes quite a bit to get a good PB flavor though.

[Crashfromboston]

There is a product called pb2. Which is powdered peanuts minus the oils. You might look into that.

[Rumplemintz]

We had a girl try her hand at a reeses stout last week.

I don't know if the peanut butter ever really broke down... it stayed globbed up for nearly the entire boil.